Ingredients
(serves 2 without rice)
1 can of young green jackfruit
½ white onion
1 carrot
½ aubergine
250ml coconut milk
3 cloves of garlic
1 inch of ginger
2 tbsp masala curry paste
1 spring onion
100ml vegetable stock
Step 1
Strain and rinse the young jackfruit.
Step 2
Heat a little oil in a non stick pan and throw in the jackfruit, diced onion, chopped carrot, grated ginger and curry paste. Fry for 2-3 minutes and stir continuously.
Step 3
Pour in the coconut milk and stock. Then add in the chopped aubergine and sliced garlic and let simmer for 15-20 minutes on a low heat, stirring occasionally until the sauce thickens. Then it’s ready to serve with the sliced spring onion to top.
